Pasta alla Elise

Source: Janet Shaw, Lane Road Library (2007)
Prep time: 5 minutesCooking time: 15 minutesTotal time: 20 minutes


1 lb
fettuccini or other wider noodle
8 oz
cream cheese (not whipped)
10 oz
frozen chopped spinach (or fresh if you prefer)
fresh tomato


Cook noodles in boiling salted water. Before draining noodles, spoon off enough of the hot water into the cream cheese to make a sauce. Cook spinach and drain off excess liquid. Add tomato wedges to hot spinach. Prepare individual servings by spooning sauce over noodles and topping with spinach.

This recipe was prepared for me by my German sister-in-law while visiting in Italy. It is really just this simple, quick and delicious.